Vegetable stew with beef - Munazaleh

Vegetable Stew with Beef - Munazaleh

I propose a delicious and colorful recipe: Vegetable Stew with Beef, known as Munazaleh. This traditional recipe brings together succulent meat and fresh vegetables, offering a hearty meal perfect for any occasion. With a blend of flavors and textures, this stew will entice you to the table and turn a simple dinner into an unforgettable culinary experience.

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour and 20 minutes
Servings: 4-6 servings

Ingredients:
- 500 g beef (choose a piece with a bit of fat for juiciness)
- 4-5 large ripe tomatoes
- 2 large potatoes, peeled
- 2 medium zucchinis
- 1 large eggplant
- 2 bell peppers (preferably one green and one red for color contrast)
- 1 red capia pepper
- 3 carrots
- 1 large onion
- 3 garlic cloves
- 1 broccoli
- 1 cup frozen peas and green beans
- 4 tablespoons olive oil
- 2 teaspoons mixed spices (pepper, cloves, coriander, cardamom, cinnamon, nutmeg, ginger)
- Fresh or dried thyme, to taste
- 2 bay leaves
- Salt, to taste

Preparation:
1. Preparing the meat: Cut the beef into cubes of about 3-4 cm. Place it in a pot with water and salt and let it boil for 20 minutes until tender but not fully cooked. This step will help achieve juicy meat that will blend perfectly with the vegetables.
2. Preparing the vegetables: Blanch the tomatoes in boiling water for 1-2 minutes to peel them more easily. Then chop them finely. Peel the eggplant and cut it into 2 cm cubes. Do the same with the zucchinis and potatoes. Slice the carrots, finely chop the onion and garlic, and julienne the bell pepper. Wash the broccoli and break it into small florets.
3. Sautéing the vegetables: In a non-stick pot, add the olive oil and sauté the onion and garlic until golden. This is the aromatic base of your stew. Add the julienned bell pepper and let it soften a bit.
4. Adding the vegetables: Add the potatoes and carrots, mixing everything well. Then, add the eggplant, zucchinis, tomatoes, and frozen peas and green beans. Season with salt and add the spices and bay leaves.
5. Cooking the stew: When the mixture starts to boil, cover the pot with a lid and let it simmer on low heat for 15 minutes. This step will allow the vegetables to release their flavors and combine.
6. Adding the meat: After 15 minutes, add the boiled beef along with a cup of broth or water. Continue to cook everything on low heat for 20 minutes.
7. Finishing the dish: In the last 10 minutes of cooking, add the broccoli florets. It cooks quickly, maintaining its crunchy texture and vibrant color.
8. Serving: Serve the vegetable stew with beef hot, alongside a side of rice boiled in salted water with a bit of butter or palm margarine. A wonderful idea is to add spicy green olives and a roasted pepper salad, which will bring a contrast of flavors and textures.

Practical tips:
- Choose quality beef, such as chuck or neck, which will tenderize well during cooking.
- You can customize the recipe by adding other favorite vegetables, such as mushrooms or pumpkin.
- If you want a more intense flavor, you can add a splash of red wine at the beginning of cooking.
- This stew is even tastier the next day after the flavors have had time to meld.

Nutritional information (per serving):
- Calories: approximately 350 kcal
- Protein: 25 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 8 g

Frequently asked questions:
1. Can I use other types of meat?
Yes, you can substitute the beef with chicken or turkey for a lighter version.
2. How can I make the stew vegetarian?
By excluding the meat and adding more vegetables, such as mushrooms, cauliflower, and pumpkin, you can create a completely vegetarian version.
3. What type of rice is recommended?
Basmati rice or long-grain rice are excellent options as they absorb flavors well.

This vegetable stew with beef is more than just a meal; it is a culinary experience. Whether you prepare it for a family dinner or a special occasion, each bite will take you on a journey of flavors and aromas. Enjoy your meal!

 Ingredients: 1/2 kg beef 4-5 large tomatoes 2 large potatoes 2 medium zucchinis 1 large eggplant 2 bell peppers 1 red capia pepper 3 carrots 1 onion 3 cloves of garlic 1 broccoli 1 cup of peas and frozen green beans olive oil 2 teaspoons of mixed ground spices: pepper, cloves, coriander, cardamom, cinnamon, nutmeg, ginger thyme bay leaves salt to taste

 Tags:  beef eggplant zucchini potatoes carrots broccoli tomatoes thyme bay leaf onion garlic pepper